This Spring Green Minestrone Soup Recipe Is:
- Bright
- Herby
- Vibrant
- Fresh
- Loaded with Flavor
- Satisfying
- Vegan, Gluten Free, and SO Yummy
- Great to meal prep for lunch or dinner!
Eat Seasonal with This Vegan Spring Soup Recipe
This spring pesto minestrone soup is a great way to get in some seasonal fresh produce! Spring time means fresh greens sprouting out of the ground, spring onions, peas, and new potatoes. Combine all these amazing fresh ingredients into this healthy and delicious soup. And add in some garlic scapes in the pesto for an extra zing of spring flavor!
What’s In This Spring Minestrone with Pesto Recipe?
- Gluten Free Farfalle Pasta: such a fun shape for this soup! I love using farfalle noodles in soups, especially with bright green pesto. This gluten free farfalle is made with brown rice and is a great pasta substitute for those who are gluten free.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Spring Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots
- Celery
- New Potatoes
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this healthy spring pesto minestrone soup to life.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Peas
- Kale
- Walnuts: to add a bite to your pesto broth. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality.
- Basil
Spring Meal Prep Recipes
You can easily meal prep this vegan pesto minstrone soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make This Spring Minestrone Soup Vegan?
- Cook pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, 4 cloves of garlic (save 2 for later), celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, potatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and potatoes are cooked through.
- Add the peas and spinach to the soup. Cook for an additional 10 minutes.
- To a blender, add the walnuts, basil, remaining 2 cloves of garlic. Pour in 2 cups of the soup broth. Blend the walnuts, basil, garlic, and broth together until they become creamy. Add the pesto broth back to the soup pot.
- Taste and adjust seasoning as needed. To serve, add a scoop of the cooked pasta in a bowl and pour the hot soup over the noodles. Do not add the pasta directly to the large soup pot, wait for the soup to cool before adding.
- Grab a thick slice of sourdough bread and enjoy!
Cooking Gluten Free Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
Other Vegan Spring Recipes Your Family Will Love!
Lemon Balm Pesto Recipe (Vegan, Gluten Free)
15-Minute Vegan Garlic Sesame Noodles Recipe
Vegetable Pot Sticker Soup Recipe (Vegan, Gluten Free Options)
Vegan Chickpea Noodle Soup Recipe (High Protein, Gluten Free)
Get the Same Ingredients I Use For My Vegan Spring Minestrone with Pesto Soup Recipe:
As always, if you make this vegan and gluten free sspring pesto minestrone soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Spring Minestrone with Pesto (Vegan, GF)
Ingredients
- 8 ounces pasta gluten free
- 2 tablespoons olive oil
- 1 yellow onion sliced
- 6 cloves garlic divided
- 3 carrots sliced
- 2 stalks celery chopped
- 4 new potatoes cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 8 cups Vegetable stock
- 1 cup peas
- 1 cup chopped kale
- 1/2 cup walnuts
- 1 cup fresh basil
Instructions
- Cook pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, 4 cloves of garlic (save 2 for later), celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, potatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and potatoes are cooked through.
- Add the peas and kale to the soup. Cook for an additional 10 minutes.
- To a blender, add the walnuts, basil, remaining 2 cloves of garlic. Pour in 2 cups of the soup broth. Blend the walnuts, basil, garlic, and broth together until they become creamy. Add the pesto broth back to the soup pot.
- Taste and adjust seasoning as needed. To serve, add a scoop of the cooked pasta in a bowl and pour the hot soup over the noodles. Do not add the pasta directly to the large soup pot, wait for the soup to cool before adding.
- Grab a thick slice of sourdough bread and enjoy!
Notes
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
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